Impressed doesn't even touch the sides of what I felt while looking over and then cooking up your autumn salad recipes. In fact it was more like: "Dammit Allegra, time to retrain and get another string to your bow – the pack ain't that far behind at all!" Seriously good job guys, and I don't mind fessing up I've already pocketed the simple, but somewhat ethereal, dressing for the honeyed figs. But in the end, the winner was clear. And my only comment would be that the name doesn't quite do justice to Natalie and Valerie Wong's gorgeous, moreish seasonal autumn salad.

The winning recipe: mushroom and lentils with feta

I love lentils in a salad during early autumn, when you're craving something hearty, wholesome, and satisfying. This salad just hits the spot. Use red or yellow lentils to brighten up the dish.Natalie and Valerie Wong, twinnydip.blogspot.co.uk

1 Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, rosemary, paprika and chilli flakes, if using. Cook for 3 minutes. Add the vinegar and stir until reduced. Add the mushrooms, cook for 5 minutes, then add the cider and fry for 2–3 minutes. Stir in the mustard and season to taste. Cook for a further 3–5 minutes, or until the juice is reduced. Set aside.

2 Meanwhile, prepare the lentils according to package instructions.

3 Combine all the dressing ingredients.Toss the spinach in the dressing, then layer on the lentils, mushrooms, feta, pine nuts and parsley in that order.

Roasted squash salad with spiced plums, hazelnuts and blue cheese

I make an autumn soup from these ingredients, but deconstructed it to see if it would work as a salad. Oh yes! We had the salad with grilled pork chops and the combination was perfect.MarmadukeScarlet, via GuardianWitness

1 Preheat the oven to 150C/300F/gas mark 2. Combine the squash, garlic, oil, thyme and spices in a bowl. Season to taste and tip into a roasting tin. Bake for 30-40 minutes until the squash has caramelised and softened. Set aside to cool, reserving the oil.

2 Drizzle the plums with the reserved oil. Grill for 5 minutes, until lightly golden. Quarter and set aside.

3 Make the dressing by scraping up the remaining spiced cooking oil. Make up to about 2 tbsp with extra olive oil if necessary. Whisk in the nut oil and sherry vinegar. Check the seasoning.

4 To serve, divide the green leaves between four plates. Toss the roasted squash with the dressing and divide up. Arrange a few chopped plums on top and scatter with hazelnuts and diced blue cheese.

1 Preheat the ovven 220C/425F/gas mark 7. Place the mackerel on an oiled and heated baking tray and bake for 12 minutes. Leave to cool, then peel off the skin and flake, removing the bones. Set aside.

2 Heat the oil in a large pan and fry the marrow and garlic for 5 minutes. Stir in the chilli flakes and fennel seeds, then add the vinegar, honey, sultanas and season. Bring to the boil, reduce the heat, cover and simmer for 5 minutes. Remove the marrow and sultanas, reserve the remaining cooking liquid and leave to cool.

3 To assemble the salad, divide the spinach between two plates, top with the pickled marrow and sultanas, then some beetroot, top with the flaked mackerel. Sprinkle over the walnuts and drizzle with some of the reserved liquid.

For the salad1 tsp each of dry-roasted and ground cumin and coriander seeds1 dried red chilli1 x 410g tin of chickpeasJuice of half a lemon2 tsp chaat masala or ½ tsp each of dry-roasted ground cumin, coriander, brown sugar, salt and lemon juice1 tbsp each of chopped mint and coriander leavesA handful each of pomodoro baby tomatoes, spinach, chopped cooked beetrootSalt, for seasoningThinly sliced pieces oflemon with its zest, to toss in salad, for garnishing

1 To make the chickpea chaat salad, heat a dry frying pan and toast the red chilli, coriander and cumin seeds until light brown, then bash in a mortar and pestle. Combine with the remaining salad ingredients and set to one side.

2 Marinate the lamb in the tamarind paste, chaat masala and garlic for a couple of minutes. Brush some oil on a frying pan and fry the paneer, followed by the lamb, until cooked.

3 Divide the chickpea salad between two plates, top with the lamb and paneer, as well as a sprinkling of any remaining chaat masala.

Roasted cauliflower and pomegranate salad with a lemon anchovy dressing

1 Preheat the oven to 200C/400F/gas mark 6. Mix the florets with the red onions, cumin seeds and a splash of oil and seasoning. Roast on a lined baking tray for 20-25 minutes. Set aside.

2 Meanwhile, make the dressing. Mash the anchovies with the lemon zest in a pestle and mortar. Season, then stir in a splash of lemon juice and olive oil.

3 To assemble the salad, combine the roasted cauliflower and red onion in a shallow salad bowl. Add a generous amount of pomegranate seeds and feta cheese. Pour the dressing on top and serve at room temperature.

Grilled honeyed figs and labneh salad

When I think of autumn, I think of warm muted colours. The colour of seasonal figs seem to perfectly reflect autumn in every way – they're such a beautiful colour, both inside and out. To make labneh, place 500g natural yoghurt with ½ tsp salt in a sieve lined with 3 layers of muslin, cheesecloth or J-cloths, suspended over a bowl. Leave the yoghurt for at least 4 hours (or overnight in the fridge) to drain. Eventually the whey will drain off and you will be left with a soft creamy cheese.